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Eggnog: Classic Cooked Eggnog II

Source of Recipe

CD Kitchen


List of Ingredients

· 6 eggs
· 1/4 cup sugar
· 1/4 teaspoon salt (optional)
· 1 quart milk* divided
· 1 teaspoon vanilla,
· Garnishes or Stir-Ins (optional)



Recipe

In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2
cups of the milk. Cook over low heat, stirring constantly, until mixture is
thick enough to coat a metal spoon with a thin film and reaches at least
160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover
and refrigerate until thoroughly chilled, several hours or overnight. Just
before serving, pour into bowl or pitcher. Garnish or add stir-ins, if
desired. Serve immediately.
*For faster preparation heat milk until very warm before stirring milk into
eggs and sugar.
MICROWAVE: In 2-quart liquid measure or bowl, beat together eggs,
sugar and salt, if desired, until thoroughly blended. Set aside. In l -quart
liquid measure or bowl, cook 2 cups of the milk on full power until bubbles
form at edges, about 5 to 6 minutes. Stir into egg mixture. Cook on 50%
power until mixture is thick enough to coat a metal spoon with a thin film
and reaches at least 160°F, about 5 to 6 minutes. Stir in remaining 2 cups
milk and vanilla. Continue as above.